Focaccia with Tomatoes and Vegetables

Prepare all ingredients.

Sift the flour into a large bowl.

Add salt and yeast, mix well.

Pour warm water and 15 ml of olive oil.

Knead the dough by hand, combining the ingredients until smooth.

Cover the bowl with plastic wrap and refrigerate for 12 hours.

After 12 hours, start preparing the vegetables. Finely chop the red onion.

Slice the garlic thinly across the grain.

Remove seeds from the peppers and cut into strips.

Slice the olives and black olives into rings.

Cut the cherry tomatoes in half.

Remove the dough from the refrigerator, knead it, and divide it into two parts.

Place each part on a baking sheet lined with parchment paper and form into oblong flatbreads.

Drizzle with olive oil and press it into the dough with your fingertips.

Spread garlic, onion, both types of pepper, chili pepper, olives, black olives, tomato halves and rosemary sprigs on the flatbreads. Drizzle with the remaining oil.

Roll parchment paper into a twist and place it between the flatbreads so they don't stick together.

Preheat the oven to 30 degrees and place the flatbreads for proofing for 20 minutes. Increase the temperature to 180 degrees and bake for 15–20 minutes until golden brown.

Cut into portions and serve.